Thai Stir Fried Cabbage Recipes

THAI STIR-FRIED CABBAGE

Thai Stir-Fried Cabbage image

I first made this because it sounded so unique. But I'll make it again and again because it's so full of flavor! My meat-and-potatoes husband doesn't like it, but I guess that leaves more for me! The recipe calls for unsweetened coconut, but I haven't been able to find it, so I just used a little less of the sweetened.

Provided by genie533

Categories < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lime juice
2 tablespoons Thai fish sauce (nam pla)
2/3 teaspoon red pepper flakes
2 tablespoons oil, peanut, canola or 2 tablespoons coconut
2 cups napa cabbage, finely shredded
6 scallions, sliced
2 garlic cloves, crushed
1/3 cup coconut, unsweetened, flaked
1/4 cup peanuts, dry-roasted, chopped

Steps:

Mix together the lime juice, fish sauce, and red pepper flakes, set aside.
In a wok or heavy-bottomed skillet, heat a few tbsps of oil over high heat.
Add cabbage, scallions & garlic, & stir-fry for no more than 5 minutes, or until the cabbage is hot through.
Add the mixture from step 1 to the cabbage, and stir to coat. Let it cook just another minute, and stir in the coconut.
Serve topped w/ peanuts.

Nutrition Facts : Calories 180.1, Fat 16.1, SaturatedFat 5.6, Sodium 706.6, Carbohydrate 7.7, Fiber 3.1, Sugar 2.5, Protein 4.3

SUPER EASY STIR-FRIED CABBAGE

Super Easy Stir-Fried Cabbage image

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Provided by iken

Categories Side Dish Vegetables

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Steps:

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g

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